Page 7 - Volvo_Tastemakers_Cookbook_Digital

MONTREAL

Creamy white chocolate

2 cups (200g) of white chocolate pastilles (or chopped)
2/3 cup (150ml) 35% cream
1 cup (250ml) of plain 10% yogurt (Mediterranean style)

PREPARATION:
• Deposit white chocolate in a bowl, reserve.
• In a pot bring the cream to a boil, remove and pour over the chocolate.
• Let it rest for 30 seconds and emulsify with a whip.
• Add yogurt and mix well.
• Cover with plastic wrap (saranwrap) and refrigerate for at least 8 hours.

Lemon Granita
500 ml water Freshly squeezed juice of 4 lemons
Zest of one lemon 250 ml of sugar
1. In a pot, bring water, zest and sugar to a boil for 15 minutes.
2. Remove zest and let cool.
3. Incorporate lemon juice and transfer in a shallow metal container. Refrigerate for a minimum of 4 hours and mix well now and then.

Cashew crumble
50gr of softened non salted butter 50 gr of sugar
50g of flour 50g of crushed cashews
In a culinary robot, mix well all ingredients. Pre-heat the oven at 350F, spread the preparation over a baking sheet
and greaseproof paper and cook for 10-15 minutes and mix 2 to 3 times during the baking. Let cool.

Strawberries and basil salad
1 basket of fresh strawberries from Quebec
4 basil leaves
50g of plain simple syrup
• Chop the strawberries and basil and mix with the syrup.

Recipe created by: Chef Marc-André Jetté